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Super Easy Gazpacho

Between our CSA and our landlady, we received 4 pounds of tomatoes last week. I used some of them in an orzo salad (not as good as with cherry tomatoes, by the way), but still had a bunch left. Since it was hot, we decided to try making gazpacho from a recipe in Mark Bittman’s How to Cook Everything Vegetarian. I can’t believe we haven’t done this before—it’s so easy. And it used up a ridiculous amount of tomatoes. I thought it would be just cold tomato soup, but it’s much better.

Blend tomatoes, cucumber, bread, oil, vinegar, garlic, and water until smooth. Add salt and pepper to taste. Serve within a couple of hours.

We don’t have a real blender, but our immersion blender worked well. This recipe suggested a drizzle of olive oil as a garnish, but Mike and Sharon also made us gazpacho once with minced veggies on top—I think it was cucumber and red pepper. That was good!

Comments

We had gazpacho this week, too! So yummy. Our recipe is a little different, though; I don’t know it, Mike does. The garnish we had was avocado and red onion, with a little lime juice. The avocado does a nice job cutting the acidity of the tomatoes. Yum!